Make your crumble topping by mixing together either by hand or in a food processor: the oatmeal, fl our, ½ cup brown sugar, sea salt and butter. Mix until combined, then fold in the chopped pecans by hand—this way, you’ll have bigger pecan pieces throughout.

Divide the apple-pear mixture among the ramekins and top with a tablespoon or 2 of crumble topping. Bake for 45 minutes or until the top is brown and crispy. Serve warm with Apple Brandy Sauce drizzled on top.

Apple Brandy Sauce

Melt the butter and brown sugar over medium-low heat. Whisk in the cream, then the apple brandy. Serve right away, or make in advance and warm over very gentle heat.

About Ellise Pierce

Ellise Pierce is the Cowgirl Chef and author of COWGIRL CHEF:
Texas Cooking with a French Accent (Running Press). Read her blog
(www.cowgirlchef.com), follow her on Twitter (@cowgirlchef) and Instagram
(cowgirlchef)